Servings: 4 people
Ingredients
- 4 English muffins split
- 3 small avocados lightly mashed
- 2 vine ripe tomatoes sliced thin
- 2 eggs
- 2 tbsp butter
- 4 tbsp Cotija cheese crumbled
- balsamic glaze
- salt and pepper
Instructions
- Place small skillet on medium low heat.
- Melt butter in skillet and use pastry brush to lightly brush each English muffin half with butter.
- Toast English muffins in toaster oven or on a baking sheet in the oven to desired crispiness.
- While the muffins are toasting scramble the eggs in the remaining melted butter over medium low heat.
- I prefer a larger curd so I stir less frequently, if you like a smaller curd stir frequently while eggs cook. Set eggs aside when cooked.
- Top each English muffin with mashed avocado. Sprinkle avocado with salt and fresh cracked pepper.
- Top half of the English muffins with eggs and the remaining 4 English muffins with tomatoes.
- Sprinkle all with Cotija cheese and additional salt and pepper.
- Drizzle balsamic glaze over the tomato and avocado topped English muffins.
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